Fustini's Oils and Vinegars
Asparagus with Sautéed Mushrooms and Truffle Chive Fondue

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Asparagus with Sautéed Mushrooms and Truffle Chive Fondue

Asparagus with Sautéed Mushrooms and Truffle Chive Fondue

Submitted by Corporate Chef Andy Stewart



Truffle Chive Fondue


Step 1. 

Preheat the oven to 350 degrees. Peel and peel asparagus and place onto a baking sheet in a single layer. Drizzle liberally with Fustini’s Robust EVOO, season with salt and pepper and roast in a hot oven for 3 to 6 minutes. Remove from the oven and place onto the service plate. Spoon some of the Mushroom and Truffle Chive Fondue over top and serve.

Step 2.  Truffle Chive Fondue

Heat oil and butter in a large skillet. Once hot, add mushrooms and cook over high heat, stirring often, until soft and slightly brown- 5 minutes. Add garlic and cook for another minute. Add wine to deglaze and cook, stirring until wine is gone. Add sour cream, heavy cream, chicken stock, Fustini’s Truffle Oil, Fustini’s Truffle Salt, chives, Fustini’s Sicilian Lemon Balsamic Vinegar, salt and pepper and bring to a simmer. Turn heat to low and simmer until slightly thickened - 7 minutes. Serve immediately.

Customer Reviews

  1. Wonderfully easy

    Celebrated my husbands 1st day home and not disappointed in the taste and texture of asparagus with mushrooms and truffle chive fondue. Served with grilled chicken and a quinoa/kale side. This dish felt like fine dining in half the time. Dinner on table in less than 30 minutes..

    Reviewed by Andrea on March 26, 2021, 5:20 p.m. | Permalink

  2. Scumptious!

    This dish sings with the flavor of the truffle and springtime! Simple to create yet high end to devour.

    Reviewed by Nancy on April 13, 2021, 11:55 a.m. | Permalink




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